Protein causes a glycemic response.
IUBMB Life
; 62(6): 477-9, 2010 Jun.
Article
em En
| MEDLINE
| ID: mdl-20503441
ABSTRACT
The glycemic index is used to compare the extent to which the blood glucose level increases following the consumption of foods containing digestible carbohydrate and is considered to be zero, or not measurable, if the food, such as protein, is carbohydrate-free. We have found that after overnight fasting, the consumption of several varieties of meat caused significant increases in blood glucose levels. We consider these possibly to be because of gluconeogenesis from the digested protein. It is a curious feature that in two instances the response was inversely related to the amount of meat consumed, over the range from 26 to 78 g of protein.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Glicemia
/
Proteínas
/
Índice Glicêmico
Tipo de estudo:
Etiology_studies
Limite:
Humans
Idioma:
En
Revista:
IUBMB Life
Assunto da revista:
BIOLOGIA MOLECULAR
/
BIOQUIMICA
Ano de publicação:
2010
Tipo de documento:
Article
País de afiliação:
Estados Unidos